Fiesta Lime Chicken with Avocado Salsa
Fiesta Lime Chicken with Avocado Salsa is a vibrant and flavorful dish that combines zesty marinated chicken topped with a fresh avocado salsa. This meal is perfect for a festive dinner or a fun weekend cookout. Done in no time, it’s a delightful option that’s sure to impress.
Equipment
- 1 grill or grill pan
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
- 1 tongs
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice About 2 limes.
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper Optional.
- 2 pieces ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime juiced
- salt and pepper to taste For the avocado salsa.
Instructions
- In a medium mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, salt, black pepper, and cayenne pepper. Whisk until well mixed.
- Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat the grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, prepare the avocado salsa. In a mixing bowl, combine diced avocados, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste and gently toss to combine.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
- Serve the grilled chicken topped with a generous amount of avocado salsa.
Notes
You can also serve this dish with rice, tortillas, or a fresh salad. Feel free to adjust the spiciness of the chicken marinade by altering the cayenne pepper amount. Leftover chicken can be used in salads or wraps the next day.